IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 10.510
EU - Europa 3.300
AS - Asia 1.740
AF - Africa 54
SA - Sud America 45
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 6
Totale 15.671
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Nazione #
US - Stati Uniti d'America 10.471
IT - Italia 978
CN - Cina 906
SE - Svezia 652
SG - Singapore 490
UA - Ucraina 302
DE - Germania 284
FI - Finlandia 241
GB - Regno Unito 176
FR - Francia 146
RU - Federazione Russa 128
BE - Belgio 89
CZ - Repubblica Ceca 77
PH - Filippine 58
IN - India 53
VN - Vietnam 46
RO - Romania 44
IE - Irlanda 43
TR - Turchia 43
CA - Canada 31
ES - Italia 31
IR - Iran 29
PK - Pakistan 21
NL - Olanda 20
EG - Egitto 17
ID - Indonesia 17
GH - Ghana 15
TW - Taiwan 15
JP - Giappone 14
BR - Brasile 13
GR - Grecia 13
HK - Hong Kong 12
KR - Corea 12
AU - Australia 11
HU - Ungheria 10
PL - Polonia 10
AT - Austria 8
CO - Colombia 8
LT - Lituania 8
TH - Thailandia 8
DK - Danimarca 7
NO - Norvegia 7
PE - Perù 7
CL - Cile 6
EC - Ecuador 6
ET - Etiopia 6
AR - Argentina 5
BD - Bangladesh 5
EU - Europa 5
MX - Messico 5
PT - Portogallo 5
RS - Serbia 5
ZA - Sudafrica 5
MY - Malesia 4
TN - Tunisia 4
BA - Bosnia-Erzegovina 3
DZ - Algeria 3
EE - Estonia 3
HR - Croazia 3
NZ - Nuova Zelanda 3
PA - Panama 3
SI - Slovenia 3
AE - Emirati Arabi Uniti 2
BG - Bulgaria 2
KZ - Kazakistan 2
NG - Nigeria 2
PF - Polinesia Francese 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AZ - Azerbaigian 1
CH - Svizzera 1
KG - Kirghizistan 1
ME - Montenegro 1
Totale 15.671
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Città #
Fairfield 1.477
Chandler 1.095
Woodbridge 877
Ashburn 764
Jacksonville 734
Houston 626
Seattle 578
Nyköping 529
Cambridge 516
Wilmington 474
Singapore 387
Ann Arbor 376
Roxbury 244
Bari 243
Lawrence 243
Nanjing 230
Beijing 175
Princeton 165
Des Moines 141
New York 137
Boardman 122
Inglewood 98
San Diego 75
Brussels 73
Rome 68
Santa Clara 58
Los Angeles 55
Nanchang 52
Dearborn 51
Helsinki 50
Brno 48
Hebei 48
Shenyang 46
Dublin 41
Jiaxing 41
London 36
Munich 34
Paris 34
Brooklyn 27
Pune 27
Milan 26
Changsha 25
Olomouc 25
Shanghai 25
Dong Ket 23
Redwood City 22
Tianjin 22
Ho Chi Minh City 20
Washington 19
Somerville 18
Guangzhou 16
Adelfia 14
Floreşti 14
Hefei 14
Corato 13
Turin 13
Winnipeg 13
Ghent 12
Indiana 12
Frankfurt am Main 11
Kilburn 11
Norwalk 11
Wuhan 11
Cluj-Napoca 10
Hong Kong 10
Leawood 10
Makassar 10
Padova 10
Tappahannock 10
Teo 10
Bacolod City 9
Fort Worth 9
Hounslow 9
Istanbul 9
Naples 9
San Mateo 9
Sannicandro di Bari 9
Trani 9
Barletta 8
Budapest 8
Falls Church 8
Jinan 8
Mascalucia 8
Modena 8
Toronto 8
Yilan 8
Ankara 7
Bologna 7
Catania 7
Modugno 7
Pescara 7
Taranto 7
Tolvsrød 7
Accra 6
Bitonto 6
Cairo 6
Candiolo 6
Clifton 6
Hangzhou 6
Karachi 6
Totale 11.782
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 151
Volatiles and acceptability of liqueurs from kumquat and grapefruit 137
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 135
Chemical and thermal evaluation of olive oil refining at different oxidative levels 132
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 129
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 123
Production and characterization of functional biscuits obtained from purple wheat 122
Shelf life assessment of industrial durum wheat bread as a function of packaging system 120
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 120
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 118
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 115
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 115
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 113
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 112
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 112
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 112
Il profilo aromatico dei taralli 111
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 111
Use of olive leaf extract to reduce lipid oxidation of baked snacks 111
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 110
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 110
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 106
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 106
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 106
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 102
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 100
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 100
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 100
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 100
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 98
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 98
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 98
Nutritional, physico-chemical and functional characterization of a global chickpea collection 97
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 96
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 96
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 95
Olive leaf extracts act as modulators of the human immune response 94
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 94
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 94
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 93
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 93
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 92
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 91
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 91
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 91
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 91
Characterisation of traditional Albanian breads derived from different cereals 90
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 90
Olive leaf extract as natural preservative 90
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 89
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 89
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 89
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 89
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 89
Influence of processing and storage time on the lipidic fraction of taralli 88
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 88
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 87
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 87
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 86
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 86
Effect of salt reduction on quality and acceptability of durum wheat bread 86
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 85
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 85
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 84
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 84
Sviluppo di burger a base di legumi 84
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 83
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 83
Shelf life of stored not pasteurized olive-based pâtés 82
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 81
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 81
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 81
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 81
Has the use of talc an effect on yield and extra virgin olive oil quality? 81
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 80
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 80
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 80
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 80
Effects of free fatty acids on the oxidative processes in purified olive oil 79
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 79
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 78
Effect of vacuum-packaging storage on the quality level of ripened sausages 78
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 78
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 77
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 76
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 76
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 75
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 75
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 75
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 73
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 73
Influence of the drying conditions on the volatile compounds of pasta 73
Influence of the different oils used in dough formulation on the lipid fraction of taralli 72
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits 72
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 72
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 71
Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil 70
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 69
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 69
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 67
Totale 9.286
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Categoria #
all - tutte 77.664
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 77.664
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.864 0 0 0 0 0 237 356 296 407 170 322 76
2020/20212.418 188 126 264 164 367 119 227 121 187 334 179 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20252.196 295 238 552 317 311 483 0 0 0 0 0 0
Totale 16.464